We love these 20 proven spots for keeping it fresh season after season.

Blue Canyon Chef Brandt Evans' food is as big and bold as the American West that inspires his restaurant. The lodge vibe is the perfect stage for Evans' hearty and inventive fare. Order: Alaskan halibut with fiddle head ferns ($24) 8960 Wilcox Drive, 330-486-2583, bluecanyonrestaurant.com

Chez Francois (*) This place is proof that formality can be fun and fresh without caving to the casual ethos. Fine service and a terrific wine list enhance John D'Amico's consistent cuisine. Order: Escalope de veau aux fruits de mer ($33.95) 555 Main St., Vermilion, 440-967-0630, chezfrancois.com

Crop Chef Steve Schimoler is a master of flavor. Nobody gets more out of food without relying on the axis of evil: fat, salt and sugar. Crop is shuttered for now but is scheduled to reopen in its new Ohio City spot by late summer. 2537 Lorain Ave., Cleveland, 216-696-2767, cropbistro.com

Delmonico's The steaks are why you come, but Delmonico's is also retro in all the right ways: an elegant dining room, perfect gin martinis and service that'll make you feel like Don Draper. Order: Double cut filet, 10 oz. ($34.50) 6001 Quarry Lane, Independence, 216-573-1991, hospitalityrestaurants.com

Downtown 140 Chef Don Triskett builds upon the work of his predecessor, Shawn Monday, with a four-part menu where inventive "firsts" are as much the draw as the main course. Order: Ahi tuna tartare cone ($4) 140 N. Main St., Hudson, 330-655-2940, downtown140.com

Fire The fact that Doug Katz is such a passionate supporter of local farmers and a great chef makes patronizing his restaurant plain fun. Plus, the meats and fish out of his tandoor oven are always spot on. Order: Foie gras studded mortadella ($14) with marinated pecorino, apricot jam, arugula and grilled flatbread 13220 Shaker Square, Cleveland, 216-921-3473, firefoodanddrink.com

Momocho (*) For a guy who has no local rival when it comes to imaginative Mexican fare, chef Eric Williams refuses to let his menu stand still. A hip but not hipster vibe adds to the fun, and the guacamole lives up to the hype. Order: Achiote-spiced shrimp ($16) 1835 Fulton Road, Cleveland, 216-694-2122, momocho.com

Pier W (*) At a place all about seafood, it's imperative to have a chef like Regan Reik, who can make even humble fish elegant. The dramatic views of Lake Erie and the downtown skyline don't hurt either. Order: Pistachio almond crusted tilapia with lavender honey butter ($21) 12700 Lake Ave., Lakewood, 216-228-2250, selectrestaurants.com

Sergio's Sarava (*)
Chef Sergio Abramof's Shaker Square spot is an authentic take on his native South American culture. The flavors are exotic but not off-putting, and Abramof's "street plate" selection will make you always want to dine here tapas-style. Order: Tamale cakes ($6.95) 13225 Shaker Square, Cleveland, 216-295-1200, sergioscleveland.com